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Rabbit in mustard and tarragon sauce

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Ingredients for 6 servings:

  • 2 kg rabbit
  • 1 bunch tarragon
  • 100 g mustard
  • 50 g butter
  • 200 ml white wine
  • ½ liter meat broth
  • 1 tsp sugar
  • 300 g crème fraîche
  • Salt
  • pepper

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

Wash the rabbit, pat dry, and separate the legs and thighs from the back. Cut the back into 3-4 pieces. Chop the tarragon and mix with the mustard. Rub the meat pieces with salt and pepper, then brush half of the herb mustard on all sides. Place in the oven at 225°C. After 30 minutes, add the white wine and meat broth and continue cooking for 45 minutes. Keep the rabbit pieces warm and strain the cooking liquid into a saucepan. Reduce by about half. Stir in the remaining mustard, sugar, and crème fraîche (thicken with starch if necessary). Ideally, add beans wrapped in lean bacon to the meat and white wine. Serve with boiled potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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